Mini Crispy Ice Cream
1.
First add milk, cream, sugar and mango flesh to the food processor and make a paste. Mango can be replaced with other fruits you like.
2.
Pour the beaten paste into the piping bag. Cut a 2-3 mm small mouth for the piping bag. If the ice cream paste is thinner, it is recommended to cut a bit smaller, if it is thick, cut a bit larger.
3.
Then squeeze in the ice tray. A total of 20 ice cubes were made and placed in the refrigerator overnight.
4.
The next day, take a clean, oil-free and water-free bowl, break the chocolate into pieces, add coconut oil, and heat in the microwave for 30 seconds on high heat.
5.
Turn the chocolate into a liquid. If there are small bumps, press it with a spoon. If the heating temperature is too high, the chocolate will become a very rough paste, not such a smooth liquid.
6.
It is recommended to take out the ice cream cubes in batches. Most of them are kept in the refrigerator, because the weather is too hot and the ice cream cubes will melt quickly.
7.
Fork a small ice cream with a toothpick, roll it around in the chocolate paste, and then quickly sprinkle with chopped nuts.
8.
Once the chocolate has solidified, you can put it on the plate, and freeze it in the refrigerator for at least half an hour after it's finished.
Tips:
1. I used frozen whipped cream, and the ice cream that I made in the end had scum. If the taste is relatively high, it is recommended to whip up with fresh cream, increase the amount of cream used, and replace the milk with yogurt.
2. The small bowl for the chocolate must be oil-free and water-free. The power of my microwave oven is 700W. If it is a higher power, it is recommended to reduce the firepower and shorten the time. Or heat the hot water in separate bowls, the hot water is about 50 or 60 degrees, and then sit the chocolate bowl in the water. Be careful not to let the water enter the chocolate bowl. The function of coconut oil is to make the chocolate skin crisper and smoother.
3. The final step 6.7.8 should be fast, because the ice cream block melts faster, the chocolate solidifies faster, and the nuts can’t be sprinkled with it.
